Directions

Using an electric mixer set at medium-high speed, beat the cream cheese until smooth.

Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary.

Beat in the lemon juice and vanilla.

Divide batter into 5 different bowls and add colours to make 5 different coloured batter. Place one coloured batter into a piping bag and pipe the bottom layer into prepared spring form pan. Repeat this with each colour, piping on top of each layer of batter.

Place in fridge, and chill for about 3 hours or until cheesecake has set. Release from pan and serve. Garnish with fresh fruit.